Lemon syllabub tart

    3 hours 15 min

    This creamy lemon syllabub tart is rich, decadent and ideal as a summer dessert on a warm evening. Allow plenty of time to chill before serving.


    Buckinghamshire, England, UK
    3 people made this

    Serves: 4 

    • 8 to 10 digestive biscuits, crushed
    • 1 tablespoon caster sugar
    • 40g (1 1/2 oz) butter, melted
    • 1 teaspoon mixed spice (optional)
    • 2 lemons
    • 150ml (1/4 pt) double cream
    • 1 small tin sweetened condensed milk
    • 110g (4 oz) black grapes, for decoration

    Prep:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr15min 

    1. Place the biscuits, sugar, butter and mixed spice into a 18cm (7 in) tart or pie dish. Distribute over the base of the dish and press gently with the back of a spoon to form a firm base. Chill in the fridge until firm.
    2. Zest one of the lemons then juice them both. Combine the zest and juice with the cream and condensed milk in a large bowl. Whisk using a handheld mixer until thick and creamy. Remove the base from the fridge and spoon evenly on top.
    3. Cut the grapes in half and remove seeds if necessary. Arrange in a pleasing pattern on top of the lemon cream then place in the fridge for several hours to chill. Remove from the fridge and enjoy.
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